Pickled Beans Stir-Fried with Pork Minced

酸豆角炒肉末

Pickled Beans Stir-Fried with Pork Minced — Home-styleChangsha home cooking.

Ingredients

• pickled long beans (suan dou jiao)
• pork belly mince
• garlic
• scallion
• light soy sauce

Instructions

1. Rinse pickled beans under cold water for 10 seconds, then squeeze gently to remove excess moisture. Chop into 1 cm pieces. (Beans look damp but not dripping; texture remains springy.)
2. Heat wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add 15 ml (1 tbsp) neutral oil. (Oil shimmers faintly with thin wisps of smoke rising.)
3. Add pork mince and stir-fry until no pink remains and edges begin to crisp, ~2 minutes. Break up clumps with spatula. (Meat turns opaque gray-brown; tiny golden flecks appear at edges.)
4. Push meat to side. Add garlic and white parts of scallion to hot oil; stir 15 seconds until fragrant. (Garlic turns pale gold; oil glistens with aromatic steam.)
5. Add pickled beans. Stir-fry 3 minutes until beans darken slightly and release tangy aroma. Drizzle light soy sauce evenly over surface. (Beans deepen to olive-brown; steam carries sharp, clean sourness.)